Spiedini Ristorante
Spiedini Ristorante

Risotto Lobster Asparagus


  • 2 oz. olive oil
  • 1 teaspoon chopped garlic
  • 4 oz. lobster meat
  • 1 cup vialone nano or arborio rice
  • 1 cup peeled plum tomatoes, passed through a food mill
  • 2 oz. sliced blanched asparagus
  • 4 cups lobster stock
  • 1 tbsp. chopped parsley
  • 2 teaspoon marscapone cheese
  • Salt and pepper to taste
  • 1 shot brandy
  • Half stick of butter

Method of Preparation:

Heat olive oil in a sauté pan. Add garlic and lobster meat, sauté. Add rice.

Flamed with brandy, add peeled plum tomatoes and asparagus. Add the stock a little at a time, stirring and making sure the liquid is absorbed before adding more. Add salt and peper to taste. Cook for about 16-18 minutes. Remove from fire and add butter, marscapone cheese and parsley.

Gustav Mauler — Certified Master Chef